Lean doughs are light yeasted doughs that create crusty and airy breads. Use a variety of different flours and yeast to create perfectly risen and crusty breads that would impress any carboholic. This class is appropriate for students aged 16 years and older.
- Seeded Rye Bread
- Greek Focaccia
- Whole Wheat Honey Grissini
Allergen / Dietary Notice: This class will use the following items gluten, dairy and eggs.
Covid Notice: Please note all classes will be limited to 12 students, tables will be spaced according to guidelines. Students will be required to wear masks and gloves during food preparation.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Follow Chef Julie on Instagram at sweet_sassy_confections